Croutons - what is this? Garlic croutons. Salad with croutons

Leafing culinary books, you can often stumble upon the expression: "lay out a snack on the croutons." What it is? If we answer that these are pieces of bread, then we will not say anything about it. Croutons - more than just sliced a loaf or "Borodino". They have their own taste, which is perfectly combined with the intended snack, a pleasant crunchy texture and aroma. These are not toasts, which should be neutral. These are not croutons and certainly not croutons, although the croutons are roasted and dried. About the simple secret of their preparation, as well as about what and how to serve them according to etiquette - read about this in the article.

The history of the croutons

It is known that the foundations of European cuisine were laid by the French. This gourmet people came up with a variety of dishes that have now become pan-European. Croutons are among them. Interestingly, the very French word "crouton" means in translation "a hunchback". But now, cutting the baguette for the croutons, the crits are not used, and in general, they clean the bread from the crust. When everything was just beginning, the economical, but vain French used grans as a pedestal for some extraordinary dessert or snack. Such a pedestal of bread visually increased the dish and gave it calories. Thus, a piece of cheese or a coffee spoon of foie gras provided the guest with a full aperitif. But later the toasted pieces of bread crumb were added to salads, cream soups and broth. Kruton became an integral part of the buffet table because of the special aesthetics of serving.

Etiquette

When you see an unfamiliar dish in the restaurant menu, do not exclaim: "Oops, croutons! What is it? I will not order them, because I do not know how to eat them! "These small snack sandwiches should be taken by hand. Eat them without a knife and forks. If you are at a banquet, the waiter will put you a canapé on the edge of the plate with the help of special tweezers or scapula. At cocktail parties, croutons are served on a small tray or a dish lined with a linen napkin. There are very tiny toasts - no more than two centimeters. In such croutons insert skewers - nickel, plastic or wooden. Then they are convenient to take guests. Skewers are also needed for high croutons, decorated with olives, a piece of hard cheese or a slice of lemon. There are snack sandwiches of various amusing forms: crescents, rhombs, ovals, hearts, stars.

Croutons: recipe

Previously, for these canteens canapés baked special bread. But in our conditions any one will suit - white, gray, black; Wheat, rye, wholemeal flour. The main thing is that the bread does not disintegrate (that is why it will not work with prunes, seeds and other inserts) and it was in harmony with the snack. First, the slices are dried in a toaster or oven. Then spread butter. There is another way of making croutons. They can be fried in a frying pan in cream or olive oil (or a mixture of them), like croutons. If you are dealing with a French baguette, simply cut with a sharp knife or a special grater skin with bread. Thus, you will get round croutons. Large chunks of crumb cut into several pieces. For this you can use a metal cookie cutter. Try to make little croutons. What are these snack sandwiches, we already said, but what do they differ from toasts - no. It is their size. One side of the real square curl should not be more than six centimeters.

For salads

Fried pieces of bread crumb are often used for decorating salads. Here the croutons do not act as a stand for meat, fish, cheese or vegetable assortment, but as a full ingredient of the dish. The most popular salad in the modern restaurant world with croutons is "Caesar". Let's try to cook it. First you need to make it is the croutons. We clean and finely chop the garlic clove. With four slices of white loaf (preferably yesterday) cut the crust, cut them into small cubes. In a frying pan pour a couple spoons of olive oil. Fry garlic, and then bread crumb until golden brown. We put them on a napkin, we add oil. We fry the chicken breast cut into small pieces. Salad bowl is covered with leaves of "romano" or Peking cabbage. We put chicken on them. We prepare the sauce: beat the egg in a mixer, a spoonful of French mustard, squeezed a garlic clove, a half lemon juice, a couple drops of Worcestershire sauce, 4 pieces of chopped anchovies. When a homogeneous mass is formed, add 40 grams of grated parmesan, half a glass of olive oil and continue to beat a little more. After that, pour the chicken sauce. We decorate the salad with parmesan slices. Sprinkle with croutons before serving.

For first courses

In a similar way, crotonies for broths and cream soups are made. They can be made with a neutral taste. Just fry the bread crumb in the oil. But you can also give these crackers their own unique flavor. Such an additive will give a piquancy too fatty broth, it will be very handy for pumpkin or potato soup-mashed potatoes. We have already prepared garlic croutons for Caesar salad. Let's cook crumbs with herbs. We will release from the crust and cut into cubes a white loaf. Six cloves of garlic is passed through the press and mixed with 50 ml of olive oil, a pinch of salt and black pepper. Fill this mixture of bread cubes. Mix gently. Sypem basil, rosemary, thyme, oregano, but you can use the finished mixture: "Provencal" or "Italian herbs." The oven is heated to 200-210 C. Transfer the bread cubes to the baking sheet in an even layer, put the oven on for half an hour, sometimes turning them over so that they evenly brown.

Popcorn substitute

It is not difficult to guess to those who have ever tried croutons once in their life, that this is an excellent snack for beer. They can be flavored to your taste with cheese, salt, bacon, garlic or herbs. There's nothing better for an ice cold drink and a match for your favorite team on TV! Unlike the factory crackers, the croutons do not contain colorants and preservatives. And they can cook even a bachelor not experienced in cooking.